Indian-Spiced Pumpkin Bread With Wisconsin Colby Cheese
Ingredients:
3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
3/4 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
8 ounces (1 cup) canned pumpkin puree1 1/2 teaspoon finely
diced hot chile, such as jalapeño or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
*Wisconsin Cheddar cheese can be substituted.
Cooking Directions:
Preheat oven to 350ºF. Butter a 9 1/4" x 5 1/4" x
3" loaf pan.
In skillet, heat 1 tablespoon butter. Add the onion, curry
powder, ground cumin, cayenne pepper and salt. Cook over medium low heat,
stirring frequently, until the onion is soft, about 5 minutes. Let cool and
stir in reserved cumin seed.
Sift the flour, cornmeal, baking powder, baking soda and
sugar into a bowl.
Melt remaining butter and set aside. In a large bowl, whisk
the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter.
Mix just until moistened. Add flour mixture and stir just until mixed. Fold in
1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan.
Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread
top. Return to oven 5-7 minutes longer, until the cheese melts and the bread is
baked through.
*To puree pumpkin: peel the pumpkin and cut in 2-inch cubes.
Boil in salted water until tender, 8-12 minutes. Drain. Puree pumpkin in food
processor or blender.
Recipe and photo © 2009 Wisconsin Milk Marketing Board, Inc.